Lemon Sponge Roll Cake with Strawberry Filling

Filled with a Strawberry Cream, this Lemon Cake creates a masterpiece in your mouth. Lemon Sponge Roll Cake with Strawberry Filling may just be the perfect dessert for your next ladies lunch.

Why this Recipe Works

Sometimes a dessert doesn’t need to be filled with chocolate or tons of sugar to hit the spot. Sometimes a dessert needs to be light and fresh and just taste good. This Lemon Sponge Roll Cake with Strawberry Filling does that and a whole lot more.

The lemon flavor in this Lemon Cake is perfectly crafted with just the right about of lemon. And when you add the Strawberry filling to the lemon cake and roll it up, it’s perfection. This filling also works with this Puff Pastry Strawberry Tart.

What You’ll Need from Your Pantry

How to Make Lemon Sponge Cake with Strawberry Filling:

Before you prepare the cake batter, preheat the oven to 400F and line a baking sheet with parchment paper.

You will need two separate mixing bowls. The first is for the egg whites. Once you have the egg separated, you will need to beat the egg whites until stiff peaks form. Slowly add in 1 1/2 tablespoons of the sugar until completely incorporated. Set this bowl aside. In the second bowl, beat the egg yolks with the remaining 2/3 cup + 2 tablespoons of sugar, lemon juice, lemon zest and salt. Beat for about 3 minutes or until egg yolks have thickened.

Sift the flower over the egg yolk mixture and fold in until combined. Add 1/3 of the beaten egg whites to the yolk mixture until incorporated. Then fold in the remaining egg whites until the batter is smooth.

Smooth the batter into the prepared baking sheet and bake for 8-10 minutes or until the cake is golden brown and passes the toothpick test. Remove from the oven and let cool for 5 minutes.

Dust the top of the cake with the powdered sugar and cover the cake with a clean towel. Flip the cake over so that the cake is on top of the towel. Remove the parchment paper and trim any edges to keep the cake straight.

Starting at the shorter edge of the cake, roll up the cake along with the towel and set aside to cool.

For the Strawberry Filling:

In a bowl, add the softened cream cheese and half of the whipped cream container and mix with a spoon until fully incorporated. Add the remaining 1/2 cup of sugar and mix. Fold in the strawberries.

Spread the mixture on the unrolled cake. Make sure you spread everything evenly. Roll the cake back up and place on a serving dish with the seam down on the bottom.

Use the remaining whipped cream for piping on top. Add a few remaining strawberry slices and top with powdered sugar.

Notes:

When adding the parchment paper to the baking sheet, make sure you cut enough to hang over the edges. This will keep the dough from spilling over the sides.

The larger the pan, the shorter the time you will need to bake the cake. I used an 11 x 17 Baker’s secret pan, so it only took 8-10 minutes in the oven. The smaller pan may take longer because the dough will be thicker.

The original recipe by The Kitchen McCabe uses Mascarpone cheese instead of cream cheese and whipped cream.

Did you make and love this recipe? Give your review below! And make sure to share your creations by tagging me on Instagram!

Lemon Sponge Roll Cake with Strawberry Filling

Filled with a Strawberry Cream, this Lemon Cake creates a masterpiece in your mouth. Lemon Sponge Roll Cake with Strawberry Filling may just be the perfect dessert for your next ladies lunch.

Course
Dessert

Keyword
lemon cake, strawberry filling

Prep Time30minutes

Cook Time10minutes

Resting time10minutes

Total Time40minutes

AuthorChris

Ingredients

For the Cake

8largeEggsseparated

2/3 cup + 2 tablespoons + 1 1/2 tablespoonsRaw Cane Sugar

1tablespoonLemon Juice

1largeLemon (Zest)

1/2 cup + 1 tablespoonAll-Purpose Flour

1/8teaspoonSalt

Powdered Sugarfor dusting

For the Strawberry Filling

18 oz. packageCream Cheese

1/2containerWhipped Cream

1/2cupRaw Cane Sugar

1cupStrawberriesdiced

Strawberriescut in fourths, to garnish

Instructions

Before you prepare the cake dough, preheat the oven to 400F and line a baking sheet with parchment paper.

You will need two separate mixing bowls. The first is for the egg whites. Once you have the egg separated, you will need to beat the egg whites until stiff peaks form. Slowly add in 1 1/2 tablespoons of the sugar until completely incorporated. Set this bowl aside. In the second bowl, beat the egg yolks with the remaining 2/3 cup + 2 tablespoons of sugar, lemon juice, lemon zest, and salt. Beat for about 3 minutes or until egg yolks have thickened.

Sift the flour over the egg yolk mixture and fold in until combined. Add 1/3 of the beaten egg whites to the yolk mixture until incorporated. Then fold in the remaining egg whites until the batter is smooth.

Smooth the batter into the prepared baking sheet and bake for 8-10 minutes or until the cake is golden brown and passes the toothpick test. Remove from the oven and let cool for 5 minutes.

Dust the top of the cake with the powdered sugar and cover the cake with a clean towel. Flip the cake over so that the cake is on top of the towel. Remove the parchment paper and trim any edges to keep the cake straight.

Starting at the shorter edge of the cake, roll up the cake along with the towel and set aside to cool.

For The Strawberry Filling:

In a bowl, add the softened cream cheese and half of the whipped cream container and mix with a spoon until fully incorporated. Add the remaining 1/2 cup of sugar and mix. Fold in the strawberries.

Spread the mixture on the unrolled cake. Make sure you spread everything evenly. Roll the cake back up and place on a serving dish with the seam down on the bottom.

Use the remaining whipped cream for piping on top. Add a few remaining strawberry slices and top with powdered sugar.

Recipe Notes

When adding the parchment paper to the baking sheet, make sure you cut enough to hang over the edges. This will keep the dough from spilling over the sides.

The larger the pan, the shorter the time you will need to bake the cake. I used an 11 x 17 Baker’s secret pan, so it only took 8-10 minutes in the oven. The smaller pan may take longer because the dough will be thicker.

The original recipe by The Kitchen McCabe uses Mascarpone cheese instead of cream cheese and whipped cream.